Harvest Wild Rice Food
HARVEST RICE DISH
A variation of a basic rice recipe for the holidays.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
- In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
- Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 42.7 g, Cholesterol 16.9 mg, Fat 11 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 4.1 g, Sodium 365.6 mg, Sugar 18.7 g
HARVEST WILD RICE
Categories Bean Mushroom Rice Side Sauté Thanksgiving Cranberry Leek Chill Hazelnut Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
- Stir hazelnuts and cranberries into rice mixture and serve warm.
HARVEST WILD RICE
Found this on the back of a package of wild rice I bought today. It sounds phenomenal, can't wait to try it this fall. The rice measurement is in ounces, but wild rice typically comes more or less 8oz. to a package. This would make a great stuffing or companion for roasted acorn squash.
Provided by Valeria
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring liquid to boil and stir in rice. Cover with lid, reduce heat to a fast simmer. Cook 45-60 minutes. Remove from heat. Let stand covered 10 minutes. Fluff with fork.
- While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes. Add mushrooms, saute 2 more minutes.
- Stir in nuts, cranberries and beans. Gently add cooked rice. Serve hot.
Nutrition Facts : Calories 449.9, Fat 12.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 385.4, Carbohydrate 71.3, Fiber 12, Sugar 6.5, Protein 17.1
OJIBWE HARVEST WILD RICE
I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it!
Provided by ChefLee
Categories Rice
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Clean leeks of dirt.
- Rinse rice in a strainer (a colander's holes are too big).
- Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
- Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
- After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
- Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
- After the 35 minutes, remove from heat and fluff rice with a fork.
- Cover tightly and let stand for 5 minutes.
- Season with salt and pepper if desired then serve.
Nutrition Facts : Calories 88.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 22.9, Carbohydrate 14.5, Fiber 1.3, Sugar 1.1, Protein 2.6
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